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Corn and Mushroom Risotto
Ingredients
½ cup cooked Hulled White Corn
2 cups heavy cream
1 cup dry Arborio rice
2 ½ cups duck stock
2 tablespoons olive oil
1 cup sliced mushrooms
2 cups duck confit
½ cup parmesan cheese
Directions
Prepare ahead Hulled White Corn.
Puree the corn.
Sauté mushrooms until soft.
In another pan, toast risotto in olive oil for 3 minutes.
Put risotto in duck sauce until absorbed.
Add duck, mushrooms and half of the cream. Cook for one minute.
Add the rest of the cream, hulled white corn and cheese until it reaches desired thickness.
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